Oatmeal Cream Pie Cake Recipe – Classic Dessert Idea for Parties
This oatmeal cream pie cake recipe is a moist and nostalgic dessert made with oatmeal cake layers, creamy filling, and sweet icing. Perfect for birthdays, holidays, or anytime you want a crowd-pleasing treat inspired by a childhood favorite.
Equipment
- Mixing bowls
- Electric mixer
- Cake pans (two 9-inch)
- Cooling racks
- Offset spatula
Ingredients
For Cake Layers:
- 2 cups old-fashioned oats
- 2 cups all-purpose flour (or oat flour for gluten-free)
- 1 ½ cups brown sugar
- ½ cup granulated sugar
- ½ cup molasses
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup butter, softened
- 3 large eggs
- 1 cup milk
For Cream Filling:
- 1 cup butter, softened
- 2 cups powdered sugar
- 1 cup marshmallow fluff
- 1 tsp vanilla extract
Optional Frosting:
- 2 cups buttercream or whipped cream frosting
- Caramel drizzle or extra oats for garnish
Instructions
- Make Cake Layers: Preheat oven to 350°F (175°C). Mix oats, flour, sugars, molasses, baking soda, baking powder, and spices. Add butter, eggs, and milk. Blend until combined but don’t overmix. Divide into greased cake pans and bake 30–35 minutes. Cool completely.
- Prepare Cream Filling: Beat butter until fluffy. Add powdered sugar, marshmallow fluff, and vanilla. Whip until light and creamy.
- Assemble Cake: Spread cream filling between cooled cake layers. Frost outside with buttercream or whipped cream frosting.
- Decorate: Garnish with toasted oats or caramel drizzle for presentation.
Notes
- Oats: Use old-fashioned oats for chewiness; toast lightly for extra flavor.
- Make Ahead: Bake cake layers in advance; store and assemble later.
- Texture Tip: Chill cake layers before frosting for easier assembly.
- Variations: Try cupcakes for portion control or add cream cheese frosting for tang.
- Storage: Refrigerate in an airtight container for up to 4 days; freeze unfrosted layers for 2 months.